WARNING: Hershey candy bars - ingredient
Passing this on. I don't eat these types of candy on a regular basis but only occassionally. You may want to consider boycotting Hershey's, Snickers at the very least, and be mindful of the ingredients of other candies. You never know what they may put into that candy. After all, you are the enemy of the state!
As a side note to this - I ate half of a newly purchased Hershey's almond chocolate candy bar two days ago - no other food just prior to and none at all after - had very upset stomach for nearly two days, then it subsided. I, for one, will not have another.
I cannot advise strongly enough for everyone to READ LABELS PRIOR TO PURCHASE OF FOODS AND CERTAINLY PRIOR TO INGESTING. WE DON'T KNOW FOR SURE WHERE THE FOODS WE ARE PURCHASING ARE GROWN, BY WHOM THEY ARE PROCESSED AND PACKAGED, AND WHAT IS IN THEM.
As a side note to this - I ate half of a newly purchased Hershey's almond chocolate candy bar two days ago - no other food just prior to and none at all after - had very upset stomach for nearly two days, then it subsided. I, for one, will not have another.
I cannot advise strongly enough for everyone to READ LABELS PRIOR TO PURCHASE OF FOODS AND CERTAINLY PRIOR TO INGESTING. WE DON'T KNOW FOR SURE WHERE THE FOODS WE ARE PURCHASING ARE GROWN, BY WHOM THEY ARE PROCESSED AND PACKAGED, AND WHAT IS IN THEM.
| ****************************
|
6 comments:
"Slow Kill" at its worst, who would believe it!
Hydrogenated oil is in a lot of foods you have to read the label. The Hydrogenated oil causes heart problems. Once you see this you can feel your heart act up after you eat the Hydrogenated oil. The Hydrogenated oils are made by cooking vegetable oils at high temperatures, adding hydrogen and a catalyst metal like nickel. This process enables the oil to cool as a solid. Unlike saturated animal fats, like butter or lard, that already have hydrogen molecules, hydrogenated fats are artificially saturated. Your body does not recognize this process and has a difficult time digesting the molecules causing them to remain in your body longer. This can cause chronic inflammation, heart disease, digestive problems and weight gain to name a few.
Although these heart clogging oils are in a wide variety of processed foods, it is possible to avoid them by cutting certain foods out of your diet:
PGPR
Aww. What a cute little acronym! So tiny and innocent. What are you doing in my chocolate, little PGPR? You weren’t there a few years ago. Let’s find out what you are.
PGPR is known in the candy industry as polyglycerol polyricinoleate.
Wow. Cool! Wonder why they put you in my Hershey’s chocolate bar. Could it be because it makes the chocolate better?
Of course not. PGRP is used to replace the expensive cocoa butter that is normally found in chocolate.Well, is it better for you?
Of course not. What you need to know:
The 1996 study conducted by Andrew Waterhouse of UC Davis which discovered the phenols (potent antioxidants) in chocolate also revealed that these antioxidants come from cocoa butter and the stearic acid it produces. It demonstrated that the phenols prevented LDL cholesterol from building up in arteries. Another study had subjects follow diets in which the majority of fat calories came from either chocolate or butter; only those with the butterfat diet showed an increase in LDL cholesterol.
This is why dark chocolate, which usually contains between about 30% and 50% cocoa butter, is touted for its antioxidant properties, and a bar of Hershey’s milk chocolate is not. Unfortunately, Hershey’s in particular – one of the biggest users of PGPR – has also moved to take advantage of the new healthier perception of dark chocolate. Not only have they begun buying small high-end chocolate producers like Scharffen-Berger and Joseph Schmidt Chocolates, but they have also expanded their dark chocolate line and begun marketing it heavily as a healthy treat. Besides the irony of their simultaneous replacement of antioxidant-filled cocoa butter with PGPR in their cheaper chocolates, they have put corn syrup in many items from the more expensive and supposedly healthy dark chocolate line.
PGPR - Polyglycerol Polyricinoleate - A highly viscous (sticky, thick, adhesive) liquid emulsifier comprised of polyglycerol esters of polycondensed fatty acids from castor oil. It is insoluble in water and ethanol. It is a strong lipophile (fat loving) emulsifier, and it is used as a viscousity-reducing agent for CHOCOLATE. Many candy companies use this fatty acid in their chocolate candy to replace the more expensive cocoa butter, and it will contribute to heart disease due to its synthetic fatty acid structure. TYJM frj
Gee that's funny, I eat them and never felt a thing. maybe you should seek medical attention, some people have heart problems and not even know it. Read this and it will tell you that it has been used since 2006 in Hershey bars and it is less fat than the way they used to make them: http://en.wikipedia.org/wiki/Polyglycerol_polyricinoleate
Also, polyricinoleate is not Ricin, they are two separate things man. I think you are paranoid or something. there has been no study saying Hershey is killing us LOL. You say we are an enemy of the state, wtf are you talking about? They need our money, we are necessary, what would they do without us to support them...get a life man and a check up.
It is actually less fatty and it comes from beans. http://en.wikipedia.org/wiki/Polyglycerol_polyricinoleate
Post a Comment